In dutch oven saute onion in oil until tender. Add garlic and cook for 1 minute. Stir in chicken broth and tomatoes. Bring to boil. Reduce heat to simmer uncovered for 10 minutes, stirring occasionally.
Add tortellini and cook for 7-9 minutes. Stir in spinach, balsamic vinegar and pepper. Stir until wilted.
Sprinkle with cheese.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 39 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 21.6mg||7 %|
|Sodium 379.9mg||13 %|
|Potassium 430.6mg||11 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 28.3g|
|Protein 9.6g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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